1.4.3 PREVENTATIVE CONTROL MEASURES

Question 1

What is the primary goal of preventative control measures in food safety?

Answer 1

To prevent food-induced ill health.

Question 2

True or False: Preventative control measures only focus on the end product of food processing.

Answer 2

False

Question 3

Fill in the blank: The __________ system is a widely used preventative control measure in food safety.

Answer 3

HACCP

Question 4

Which of the following is NOT a key principle of HACCP? A) Conduct a hazard analysis B) Establish critical limits C) Ignore monitoring procedures

Answer 4

C) Ignore monitoring procedures

Question 5

What does the acronym ‘HACCP’ stand for?

Answer 5

Hazard Analysis and Critical Control Points

Question 6

Short answer: Name one common biological hazard in food safety.

Answer 6

Salmonella

Question 7

Multiple choice: Which of the following is a preventative control measure? A) Cooking food thoroughly B) Serving raw meats C) Ignoring expiration dates

Answer 7

A) Cooking food thoroughly

Question 8

True or False: Regular training of food handlers is an essential component of preventative control measures.

Answer 8

True

Question 9

What is the purpose of monitoring critical control points?

Answer 9

To ensure that preventative measures are effective and being followed.

Question 10

Fill in the blank: __________ is the process of identifying potential hazards in food production.

Answer 10

Hazard analysis